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+ servings

Middle Eastern Shaved Zucchini & Carrot Salad

This recipe was inspired by a shaved summer zucchini salad I had at Taste of Toronto by Robbie Hojilla of Hudson Kitchen. I was so in love with its simplicity and flavour that I had to whip something up similar at home.
Course Salad
Cuisine Middle Eastern
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people
Calories 190kcal


  • 3 yellow zucchini thinly shaved with a potato peeler
  • 2 green zucchini thinly shaved with a potato peeler
  • 4 coloured carrots thinly shaved with a potato peeler
  • Zest of 1/2 lemon
  • Juice of 1 lemon
  • 3 tbsp olive oil
  • 2 tsp whole grain Dijon mustard
  • Salt and pepper
  • 1 tsp sumac
  • 3 tbsp pistachios finely chopped
  • 1/4 pomegranate seeds only
  • 1/4 cup feta finely crumbled


  • Put the shaved vegetables into the bowl.
  • Make the salad dressing by mixing together the lemon juice, zest, olive oil, mustard and a pinch each of salt and pepper.
  • Drizzle over the vegetables and sprinkle with the sumac, pistachio, pomegranate seeds and feta. Toss to coat and enjoy.


Calories: 190kcal